Newburg Sauce
About 1 Cup

Melt in the top of a double boiler;
½ cup Lobster or Shrimp Butter (recipe follows):

Dry the shells from:
1 lb. shrimp or 1 large lobster
in a low oven for a short time. Pound in a mortar or put them through the food grinder, breaking them up as finely as possible. Melt:
½ cup butter
in a double boiler over-not in-boiling water
Add the shells and:
2 tablespoons water
Simmer 10 minutes. Do not let the butter boil. Line a sieve with cheesecloth or fine muslin and strain the hot butter into a bowl of ice water. Refrigerate and skim off the butter when it hardens.
Add and cook gently until translucent:
1 teaspoon finely chopped shallots or mild onions
Add and continue to cook about 3 minutes:
¼ cup sherry or Madeira
into:
1 cup cream
beat:
3 egg yolks
Add the two mixtures, stirring constantly until the sauce thickens. Use at once.

Note: To turn this sauce an attractive pink, add 1 tablespoon tomato paste.